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Eggs served in crispy hash brown baskets, a delicious breakfast dish.

Eggs in Crispy Hash Brown Baskets

Deliciously crispy hash brown baskets filled with creamy eggs, perfect for breakfast or brunch!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Hash Brown Baskets
  • 3 cups grated potatoes Squeeze out excess moisture for crispiness
  • 2 tablespoons melted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
For the Filling
  • 6 large eggs Crack into each potato basket
Optional Toppings
  • cheese Melted
  • green onions Scattered
  • bacon Crispy

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, mix grated potatoes with melted butter, salt, and pepper.
  3. Press the potato mixture into the bottom and up the sides of a greased muffin tin to form baskets.
Baking
  1. Bake for 25-30 minutes or until golden brown.
  2. Remove from the oven and crack an egg into each potato basket.
  3. Return to the oven and bake for an additional 10-15 minutes until eggs are set.
  4. Top with optional toppings if desired and serve warm.

Notes

These baskets can be stored in the fridge for up to 3 days, or frozen for up to 2 months. Reheat in the oven for best results.